Big10Seaner

Recipes 

I have been fooling around with the calculator on www.tastybrew.com and was wondering about apparent attenuation. If I'm doing an extract recipe with white labs california ale yeast, what number should I use for apparent attenuation? I noticed this number really affects the final gravity, which I'm trying to figure out.

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The End of the Line Brewing Co.

Primary: Bourbon Imperial Coffee Stout
Secondary: Blackberry mead
On tap: Imperial pumpkin, Graham cracker brown
Bottled: Barn Door Dubbel (5/2011)

clemson55

Recipes 

White Labs lists is on their website as 73-80% so say 75% and you should be fine. I usually just put 75% when I calculate on tastybrew.

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Primary - Empty
Secondary - Empty
Bottle Conditioning - None
Drinking - Peanut Butter Oatmeal Stout, Barleywine, Saison, APA, Strawberry mead
In the Works - Summer Rye for my wedding, May 15, 2010

Big10Seaner

Recipes 

Ok that's what I figured. Now another question regarding tastybrew- how do you put pale malt extract in the recipe? I'll probably just use amber lme for the calculations. Will this get it fairly close?

__________________
The End of the Line Brewing Co.

Primary: Bourbon Imperial Coffee Stout
Secondary: Blackberry mead
On tap: Imperial pumpkin, Graham cracker brown
Bottled: Barn Door Dubbel (5/2011)

BobBailey

Recipes 

I think "Light Malt Extract Syrup" would be a closer match.